Cookery and Dining in Imperial Rome Part 16

[63] ANOTHER SAUSAGE _ALITER_

WORK COOKED SPELT AND FINELY CHOPPED FRESH PORK TOGETHER, POUND IT WITH PEPPER, BROTH AND PIGNOLIA NUTS. FILL THE CASINGS, PARBOIL AND FRY WITH SALT, SERVE WITH MUSTARD, OR YOU MAY CUT THE SAUSAGE IN SLICES AND SERVE ON A ROUND DISH.

[64] ANOTHER SAUSAGE _ALITER_

WASH SPELT AND COOK IT WITH STOCK. CUT THE FAT OF THE INTESTINES OR BELLY VERY FINE WITH LEEKS. MIX THIS WITH CHOPPED BACON AND FINELY CHOPPED FRESH PORK. CRUSH PEPPER, LOVAGE AND THREE EGGS AND MIX ALL IN THE MORTAR WITH PIGNOLIA NUTS AND WHOLE PEPPER, ADD BROTH, FILL CASINGS. PARBOIL SAUSAGE, FRY LIGHTLY, OR SERVE THEM BOILED.

Tor. and Tac. Serve with pheasant gravy. In the early editions the following formula which thus ends is wanting.

[65] ROUND SAUSAGE _CIRELLOS ISICIATOS_

FILL THE CASINGS WITH THE BEST MATERIAL [forcemeat] SHAPE THE SAUSAGE INTO SMALL CIRCLES, SMOKE. WHEN THEY HAVE TAKEN ON (VERMILLION) COLOR FRY THEM LIGHTLY. DRESS NICELY GARNISHED ON A PHEASANT WINE GRAVY, FLAVORED, HOWEVER, WITH c.u.mIN.

V. In Tor. and in the earliest edition this formula has been contracted with the preceding and made one formula.

END OF BOOK II

_EXPLICIT LIBER SECUNDUS APICII ARTOPTUS_ [Tac.]

APICIUS

Book III

{Ill.u.s.tration: ELABORATE THERMOSPODIUM

A heater for the service of hot foods and drinks in the dining room.

Hot drinks were mixed and foods were served from apparatus of this kind. The fuel was charcoal. There were public places, specializing in hot drinks, called Thermopolia. This specimen was found at Stabiae, one of the ill-fated towns destroyed by eruption of Mt. Vesuvius. Ntl.

Mus., Naples, 72986; Field M., 24307.}

{Ill.u.s.tration: SERVICE PAN

Round, with decorated handle. This and the pan with the Hercules head on handle used in connection with the plain Thermospodium to serve hot foods in the dining room. Hildesheim Treas.}

BOOK III. THE GARDENER

_Lib. III. Cepuros_

CHAP. I. TO BOIL ALL VEGETABLES GREEN.

CHAP. II. VEGETABLE DINNER, EASILY DIGESTED.

CHAP. III. ASPARAGUS.

CHAP. IV. PUMPKIN, SQUASH.

CHAP. V. CITRUS FRUIT, CITRON.

CHAP. VI. CUc.u.mBERS.

CHAP. VII. MELON GOURD, MELON.

CHAP. VIII. MALLOWS.

CHAP. IX. YOUNG CABBAGE, SPROUTS, CAULIFLOWER.

CHAP. X. LEEKS.

CHAP. XI. BEETS.

CHAP. XII. POT HERBS.

CHAP. XIII. TURNIPS, NAVEWS.

CHAP. XIV. HORSERADISH AND RADISHES.

CHAP. XV. SOFT CABBAGE.

CHAP. XVI. FIELD HERBS.

CHAP. XVII. NETTLES.

CHAP. XVIII. ENDIVE AND LETTUCE.

CHAP. XIX. CARDOONS.

CHAP. XX. COW-PARSNIPS.

CHAP. XXI. CARROTS AND PARSNIPS.

I

[66] VEGETABLES, POT HERBS _DE HOLERIBUS_

TO KEEP ALL VEGETABLES GREEN.

_UT OMNE HOLUS SMARAGDINUM FIAT._

ALL VEGETABLES WILL REMAIN GREEN IF BOILED WITH COOKING SODA [1].

[1] _Nitrium._ Method still in use today, considered injurious to health if copper vessel is used, but the amount of copper actually absorbed by the vegetable is infinitesimal, imperceptible even by the taste. Copper, to be actually harmful would have to be present in such quant.i.ty as to make enjoyment impossible.

II

[67] VEGETABLE DINNER, EASILY DIGESTED _PULMENTARIUM AD VENTREM_ [1]

ALL GREEN VEGETABLES ARE SUITED FOR THIS PURPOSE [2] VERY YOUNG [3]

BEETS AND WELL MATURED LEEKS ARE PARBOILED; ARRANGE THEM IN A BAKING DISH, GRIND PEPPER AND c.u.mIN, ADD BROTH AND CONDENSED MUST, OR ANYTHING ELSE TO SWEETEN THEM A LITTLE, HEAT AND FINISH THEM ON A SLOW FIRE, AND SERVE.